Bagna Cauda Recipe (with Roasted Vegetables)

For bagna cauda: mix heavy cream, butter, olive oil, salt and garlic in a microwave-safe container and microwave (covered) for 2 minutes.

Add the sardines to a blender and blend on medium speed while slowly drizzling in the heavy cream mixture.

Then blend on high for 1-2 minutes to fully emulsify then reserve (see notes).

Preheat oven to 375°F.

Heat olive oil in a large, oven-proof pan (see notes) over medium high heat (oil should shimmer but not smoke) with the garlic and thyme.

Add the red onion and carrots, toss and then transfer to the preheated oven to cook for 15 minutes.

Remove from oven, add cauliflower, toss and then return to oven for 20 minutes.

Remove from oven once again and add asparagus, toss and return to oven for final 10 minutes.

Season with salt, pepper, parsley and lemon juice then serve immediately.

Equipment Needed

Spice Level:

Dietary